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- Portuguese rice pudding
Portuguese rice pudding
Ingredients
Step by step process
Cooking the rice
- 1
For the rice pudding, rinse the short-grain rice under cold water. In a pot, cover it with 500 ml of water, add the lemon peel and cinnamon and bring to a boil. Lower the heat and cook covered for about 10 minutes, until the rice absorbs the water.
TIP:Rinsing removes excess starch and yields a more delicate texture. For jasmine rice, use a rice-to-water ratio of 1:1.5, cook for 12-15 minutes, let it rest with the lid on for 5-10 minutes, and fluff the grains.
- 2
Meanwhile, heat the milk with 150 g sugar in a second pot, stirring until the sugar dissolves. Do not let the milk boil, heating to 70 to 80 °C is enough.
TIP:Heat the milk slowly over medium heat and stir frequently to prevent burning. Use a pot with a thick bottom to ensure even heat distribution.
Combining and thickening
- 3
Gradually stir the cooked rice into the warm milk. Cook over medium heat for 20 to 25 minutes, stirring constantly, until the mixture thickens to a creamy porridge. Stir regularly so it does not catch. Take your time.
- 4
In a bowl, whisk the egg yolks with 50 g sugar until pale. Stirring constantly, pour in a few spoonfuls of the hot rice mixture to temper the yolks. Return them to the pot and cook for another 3 minutes. Remove the lemon peel and stir in the butter.
Serving
- 5
Pour the finished pudding into bowls or one large dish. Smooth the surface and let it cool slightly to room temperature.
- 6
Decorate with ground cinnamon, traditionally through a paper stencil in a geometric pattern. Serve warm, or chilled from the fridge, where it keeps for up to 3 days.
More tips:
Rice pudding tastes best slightly warm, the consistency firms up a little after cooling.
The cinnamon pattern is easy if you apply the stencil right after pouring onto the smooth surface.
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Topic: Portuguese Cuisine
